Posts Tagged ‘gruyere’

Ham, Gruyere and Shallot Pizza

October 31, 2009

Ham PIzzaPizzas really are so much fun to make at home, and there are so many different kinds to suit your mood. This particular recipe came from Real Simple and the moment we tasted it, we knew it was a winner.

I was a bit unsure about the thyme, since I don’t typically think of it as a pizza herb like basil or oregano, but it really works. Don’t forget the cornmeal on the bottom of the pan – gives the pizza that crunchy bottom of the crust you get at restaurants.

HAM, GRUYERE AND SHALLOT PIZZA
Serves 6

cornmeal for the pan
1 pound pizza dough, thawed if frozen
2 tablespoons olive oil
2 shallots, cut into thin rings and separated
12 sprigs fresh thyme
kosher salt and black pepper
1/2 pound thinly sliced deli ham
1/2 cup grated Gruyere or Swiss cheese (2 ounces)

Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle (or rectangle on jelly roll pan) and place on the prepared baking sheet.

Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 15 to 20 minutes.

Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.

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Inside-Out Chicken Cordon Bleu

September 22, 2009

Inside Out ChickenOne of the things that is so much fun about cooking is taking a concept and making it your own. I saw this recipe in the Food Network Magazine and it looked fantastic – but I had a few ideas.

What could be better than ham? Pancetta, of course. And what could be better than fig jam? The unique spruce tip jam we brought back from a recent trip to Alaska.

So, when I made this recipe it had a few substitutions…so you could certainly make some of your own. One thing I wouldn’t substitute, though, is the salad – the dressing has a great sweet tang and is the perfect complement to the dish.

INSIDE OUT CHICKEN CORDON BLEU
4 Servings

3 tablespoons fig jam (or any earthy jam you like)
1/2 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
4 6-ounce skinless, boneless chicken breasts
1 cup shredded gruyere cheese (about 3 ounces)
8 thin slices black forest ham (or pancetta)
5 tablespoons extra-virgin olive oil
1 shallot, minced
1/2 teaspoon dijon mustard
2 tablespoons white wine vinegar
2 cups baby greens

Mix the jam, thyme, and salt and pepper to taste in a bowl. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.

Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.

Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.

Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.


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